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STARTERS
Soup Su Jour MP
chef ’s choice
Mushroom Soup 6.75
assorted exotic mushrooms, rich vegetable broth
Gables Salad 9.25
field greens, Maytag blue cheese, apples, pears and walnuts, balsamic vinaigrette
Caesar Salad 9
Romaine hearts, aged Parmesan, home made garlic croutons, classic Caesar dressing
Boston Lettuce 9.25
crispy prosciutto, Ricotta Salatta, grape tomatoes, sugar and spice pecans, orange basil vinaigrette
Green Tea Cured Salmon 13
roasted beet checkerboard, micro greens, horseradish oil
Calamari Two Ways 15
sautéed with garlic, chili, butter & wine sauce and crispy with tomato pepperoncini relish, lemon aioli
Mussels 14
leeks, roasted garlic, tomato fennel broth
Cheese Plate 12/20
Humboldt Fog, Toma, Prima Donna, Rofumo, Fourme D’ Ambert, traditional accopaniments
FLATBREADS
Verona 12
Gorgonzola, fig paste, prosciutto
Mussels 14
baby spinach, Roma tomatoes, Mozzarella
Vongole 14
baby clams, Asiago cheese, roasted garlic
Exotic Mushrooms 12
goat cheese, caramelized onions
PETIT ENTREES / ENTREES
Scallops 17/28
roasted corn, Chorizo sausage, Yukon Gold potatoes, saffron scallop sauce
Filet 21/36
potato Pancetta cake, zucchini frittes, thyme jus
Crab Cake 18/32
creamed corn, Napa cabbage slaw, sweet potato frittes, malt vinegar aioli
Grilled Salmon 17/26
pommes purée, red cabbage daikon slaw, chili lime vinaigrette
Swordfish 17/26
beet infused warm linguini salad, pine nuts, tomato, zucchini, lemon tarragon vinaigrette
Fish Tacos 13/20
escabeche, avocado, mango salsa, cilantro lime crème fraîche
Crispy Skin Duck Breast 28
duck confit, scallion pepper noodle stir-fry, sambal-plum sauce, sweet chili sauce
Flat Iron Steak 26
Adobo rubbed, saffron rice pilaf, tomato and black bean relish, grilled mushroom salad, coriander jus
Chicken 24
scallion corn pancake, jicama poblano salad, roasted garlic chipotle mojo
ENTREE SIDES
beet infused warm linguini salad 4
sweet potato frittes 4
grilled mushroom salad 4
saffron rice pilaf 4
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase
your risk of foodborne illness, especially if you have certain medical conditions.
18% gratuity may be added to parties of six or more.
January 2009
DNT
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